Roasted squash with barley groat and vegetables.

Roast squash in olive oil with garlic and red onion.

 

Sautee onion and garlic, peeled and chopped carrots, green beans and sweetcorn (this was kernals taken off the cob), in a little olive oil.  Add water and simmer gently until veg is nearly done - add shredded kale a little vegetable stock and simmer again until done.  Meanwhile boil groats for 15 minutes, drain and mix with the veg.  Season - quite a lot - add some chopped herbs.

 

It's an earthy dinner, very filling and good for you.

Butter bean casserole, barley groats and kale

Lovely wintery casserole, using seasonal veg from the veg box.

Butter bean casserole

Olive oil
1 leek, chopped and rinsed
Garlic, crushed
3 carrots, peeled and diced
Mushrooms, chopped
1 tin butter beans, drained
Splash of white wine
Mixed herbs
Salt and pepper (chili if you fancy)

With:-

Barley groats (boil in the bag - from Polish shops, take 15 minutes)
Kale - shredded and steamed (10 minutes in a steamer on top of the groats)

So, in from work ... do this ...

1.  Chop and rinse leek, put a tbsp of olive oil in a pan on a medium heat, tip in the leek - and gently sautee - about 5 minutes.
2.  Peel and chop carrots into smallish dice - add to leeks, stir through.
3.  After a few minutes, add mushrooms and a glass of dry white wine, crushed garlic and a tsp of mixed herbs. Tip in drained butter beans
4.  Put a pan of water on to boil for the groats, when boiling add groats, put shredded kale in steamer on top to steam.
4.  Add water/stock and simmer.

15 mins later... serve

Yum